These are perfect for this warm weather we’re having. No bake, oh yes please!
7 oz (200g) digestive biscuits
1/3 cup (70g) unsalted butter, melted
1/2 cup (120 g) crunchy or creamy peanut butter
7 oz (200 g) chocolate, I used half dark & half milk
1/4 cup (60g) creamy peanut butter, divided
Place the biscuits into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.
Line an 8” x 8” square pan with baking parchment.
Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.
Melt chocolate and 2 tbsp (30g) of creamy peanut butter in a bowl over hot water.. Stir until smooth. Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate, peanut butter mixture over peanut butter biscuit layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.
Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!